Sugar Icing Preparation
1. Cream butter. Gradually stir in icing sugar. Add vanilla and a little milk and continue stirring until smooth. Keep stiff if using pastry tube. If spreading, thin with a few drops of hot water. 2. Separate into small bowls and tint with food colouring. While using, keep covered with damp cloth to prevent drying out. Will keep covered in fridge for several days. Contributor: Recipes Only Nov/Dec 1983 Posted to recipelu-digest Volume 01 Number 311 by Cathleen
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Sugar Icing. Be the first to review it!